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Yeast Bread

TermDefinition
Gluten Elastic structure formed by water and flour
Second Fermentation Scaling, rounding, shaping
Straight Dough Method Method where liquids are mixed with entire amount of flour all at once
Over proofing Allowing the bread to ferment too long or at too high of a temperature
Salt Controls fermentation
Oven Spring Final fermentation; bread rises first few minutes in the oven
Knead Working the dough to distribute the yeast and develop gluten
Third Fermentation Final proofing
Sugar Provides food for the yeast and causes browning
Proof Allowing bread to rise after dough has been mixed
Hard flour Bread flour
Under proofing Not proofing dough long enough or at too low of a temperature
water Mixes with flour to form gluten
Created by: carhilld
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